Tag: spermidine

Ok, maybe I’m jumping the gun a little here, but it won’t be too much longer before fresh peas are coming out of the garden. Mine are currently flowering, and I’m getting excited. Like most of us, I wasn’t a big pea fan when I was a kid. I didn’t mind them – they just weren’t my favorite vegetable. Also like most of us (I think) I always thought of peas as a vegetable. After all, they were put on the side of my plate with a bit of salt and butter, just like the broccoli or the carrots or the Brussels sprouts. Nobody ever put a spoonful of plain beans with a little salt and butter on the side of my plate. But peas are actually a legume, and they have the high protein content to prove it. Like their bean cousins (& corn & potatoes), they’re also starchy. More about peas at dinnertime. First, the daily dozen meal plan for breakfast & lunch.

Strawberries are in season – they tend not to last too long around here, and I have to fight to have some left for my breakfast.

Today I wanted something a bit lighter for lunch, so I made some lettuce wraps – I put the hummus, mustard, and other veggies on the lettuce, and folded it up like a burrito. Quick and painless. Add some sriracha for a little kick.

I was surprised to find that there’s actually quite a lot to say about peas! We can use peas (and other legumes) to help us improve our own health and engage in environmentally sustainable agriculture at the same time. No wonder we’ve been eating them for thousands of years! According to wikipedia, the earliest archaeological evidence of pea use by humans goes back to the late Neolithic era (which began in 5300 BC) in what are now Greece, Syria, Turkey, Jordan, Egypt, & Georgia.

Sustainable agriculture

Most of us are not solely concerned with our own health, but also with the environment, the possibility of a future for humanity on this earth, and protecting the rights of other beings with whom we share this chunk of rock hurtling through space. What connects all of these concerns? Our collective food choices, and peas have a specific and vital role to play.

Peas and other legumes benefit soil in multiple ways. They feed soil microbes, which help to decompose organic matter, fertilizing the soil. If the microbes in the soil were to die all over the earth, it would be the end of life as we know it. These microbes produce the food that plants eat, ensuring that the plants are healthy and able to resist disease & tolerate environmental stresses, like severe weather brought on by climate change. Legumes produce larger amounts & different kinds of amino acids than most other crops, so that the plant residue left in the field or garden plot after harvest (or added to the compost) helps to increase not only the amount but also the diversity of soil microbes. This leads to even greater protection against disease-causing fungi & bacteria.

Nitrogen is extremely important for the healthy development of practically all plants. Peas and other legumes are unique (with few exceptions) in their ability to draw nitrogen from the air. Most plants rely on whatever nitrogen is available in the soil. This is why nitrogen-based fertilizers are of such importance. Current standard farming practices rapidly deplete the soil of nitrogen, requiring the use of manure or chemical fertilizers, both of which produce huge amounts of greenhouse gas emissions. And they are highly problematic in other ways. Animal feces (i.e., manure) can introduce e. coli and other pathogens into our vegetable supply, the ingestion of which can be deadly. And fertilizers don’t contain just the right amount of nitrogen to be used by the plants – they contain excessive amounts, and the excess runs off into rivers, lakes, and ocean water causing algal blooms. The algae uses up all the oxygen in the water, creating dead zones, like the massive one in the Gulf of Mexico – one of the world’s largest – read more here.

Chemical fertilizers are also increasing in price, along with the fossil fuels required to make them, which is devastating for people in developing countries who have been sold the idea that they have to rely on these chemical fertilizers for productivity.

Finally, some of the nitrogen that runs off ends up converting into nitrous oxide, a particularly damaging greenhouse gas, with 296 times the global warming potential of CO2. Most nitrous oxide production, by the way, is actually from cows and other livestock bred for meat, which create around 22 – 27 kg CO2 equivalent per kg of beef, the worst offender being Kobe beef at 36.4 kg CO2 equivalent per kg of beef. Peas and other pulses produce 0.5 kg CO2 equivalent per kg of food.

In addition to a low carbon footprint, peas and other legumes have a low water footprint. 1 kg of beef requires 43 times more water than 1 kg of legumes.

Human Health

All legumes are beneficial to health in several ways – they help to reduce cholesterol, control blood sugar, prevent diabetes, and increase lifespan in general, so what’s so special about peas? Their phytonutrient profile.

Coumestrol is a phytonutrient – a phytoestrogen – found in peas as well as soybeans, Brussels sprouts, spinach, alfalfa, and red clover. Coumestrol is thought to reduce the risk of breast, stomach, and prostate cancers. According to traditional Chinese and Ayurvedic medicine, it may also play a role in helping with menopausal symptoms and digestive issues. Plants tend to contain higher levels of coumestrol when they have been damaged by aphids, bacteria, viruses, and fungi, so it may be part of the plants’ natural defense system, but this is currently not well-understood.

The scientific name for peas is pisum sativum, so you can guess where the phytonutrients ‘pisumsaponins’ and ‘pisomosides’ got their names from. They appear almost exclusively in peas. As a group, saponins engage in antitumor and antimutagenic (fighting gene mutation) behavior, as well as cholesterol reduction, antioxidant activity, and immune-function boosting. We do not yet know what the precise role of the pea’s unique blend of phytonutrients might be, but we do know that they’re both antioxidant and anti-inflammatory.

Did you know that peas also have the omega-3 and omega-6 fatty acids necessary to absorb their fat-soluble vitamins, like beta-carotene & vitamin E? Small amounts of high-quality fats – just what the doctor ordered.

There’s something else rather interesting in peas – spermidine. Like pisumsaponins, you can probably guess where it was first discovered. No, not the whales. But it is also found in food, peas being at the top of the list along with whole grains, mushrooms, leafy greens, soybeans, pears, broccoli, cauliflower, other legumes, potatoes, corn, & mangoes. Though there are no completed human trials, studies on yeast, fruit flies, mice, and in vitro studies using human cells all suggest that spermidine may help to prolong lifespan by inducing ‘autophagy’ (also promoted by fasting). This is the process by which your cells take out the trash, so to speak. As we age, we tend to have less spermidine. As with almost everything that we are required to get from food, it’s probably not the best idea to take supplements. Spermidine also plays a role in cell growth and regulation, so it could be cancer-promoting in high concentrations. As always, the balance that is available in nature is most likely the balance that we evolved to be ideally suited to.

After reading all of this wonderful information about peas, I bet you’re excited to eat more of them! This recipe will accomplish just that. I first found the basis for it on Cookie + Kate, but my version is vegan, healthier, simpler, and cheaper (not that the original is expensive). It’s enough for 2 people, with the pesto liberally applied. I get annoyed with people who skimp on the sauce.

2 c (300 g) peas (fresh or frozen)

2 small cloves of garlic

1/2 c (65 g) raw cashews

1/4 c mint leaves (If you don’t like mint, substitute basil)

juice from half a lemon (1 T)

1/3 c (80 ml) aquafaba

1/2 cup (120 ml) hot water (take some of the cooking water from the peas or pasta)

Add everything except for the pasta in a blender or food processor and blend until smooth. Pre-soaking the cashews for 1 hr in hot water is a good idea, but not essential if you’re in a rush. This blog disagrees with that last part.

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